In Padang, restaurants grill and fry small whole mackerel before smearing them with sambal, a spicy chile-based condiment. We find that the skin-on fillets of larger fish work just as well. This recipe first appeared in our March 2014 issue with the story Spice World.

Ikan Balado (Padang-Style Grilled Mackerel with Sambal)

In Padang, restaurants grill and fry small whole mackerel before smearing them with sambal, a spicy chile-based condiment. We find that the skin-on fillets of larger fish work just as well. This recipe first appeared in our March 2014 issue with the story Spice World.

Yield: serves 4-6

FOR THE SAMBAL

10 large red Holland chiles, chopped

5 fresh red Thai chiles, stemmed

3 cloves garlic, peeled

3 small Asian shallots, peeled

1 medium vine-ripe tomato, roughly chopped

1⁄2 tsp. sugar

1⁄4 tsp. salt, plus more to taste

2 tbsp. canola oil

FOR THE FISH

1⁄3 cup canola oil

6 (6-oz.) skin-on mackerel fillets

Kosher salt, to taste

Instructions

Make the sambal: Pulse chiles, garlic, shallots, tomato, sugar, and salt in a small food processor into a coarse paste. Heat oil in a 12″ skillet over medium-high heat. Add paste; cook until slightly caramelized and thick, 5–7 minutes.

Make the fish: Wipe skillet clean; heat oil over medium-high heat. Pat fish dry using paper towels; season with salt. Working in batches, fry fish, flipping once, until cooked, 3–4 minutes. Transfer to a serving platter; spoon sambal over the top.